Chocolate Mousse
At my work, we have monthly birthday potlucks, for our April potluck we had “Easter Theme”. Now I will have to say that potlucks are significantly harder when you omit dairy and most gluten from your diet. When you tell people your food restrictions they sort of glaze over as if they are pondering some desolate wasteland of my life without those two little things. I have to admit, I was the same way when I was tested for food allergies a few years ago, I had a bit more 1984 rage against the man, big brother is watching you, going on, but still.
Back to the point of this blog post, I take these monthly potlucks and take ordinary full fledged dairy and gluten recipes and turn them into paleo versions and enjoy watching people tell me, oh Britt, these probably have dairy in them. PSYCH!!!!!! I love watching people take bites of what I bring and the bemusement of what their tastebuds are telling them is “this can’t possibly be dairy free, gluten free, and refined sugar free, but it is! I am nicknamed " Martha” at work when it comes to my displays of food at work events, and these were just too easy!
I did commit the cardinal sin of food blogging and use store bought dairy and gluten free cookies I found at Whole Foods for the “dirt” and used coconut butter dyed orange for the “carrot”. I know, I know, what do you even call a food blogger that builds recipes with store bought products? In my case, on a Thursday night after a 10 hour day… LAZY, and A-ok with it!
These bad boys are decadent, though they be small, they are potent, in the best possible way!
Ingredients
· 16 oz coconut cream
· ½ cup unsweetened cocoa powder, sifted
· ½ cup maple syrup
· 2 Tbsp vanilla extract
· ½ Tsp fine grain salt
Instructions
1. On low heat, in a small saucepan, continuously whisk coconut cream, cocoa powder, and maple syrup until smooth.
2. Once combined fully, the sauce will become silky smooth. Turn heat up slightly to a medium-low, until small bubbles begin to form.
3. Remove from heat, and stir in vanilla and salt. This is where you will want to taste the mixture and adjust if you would like a sweeter or saltier mousse.
4. Pour into large bowl and allow to set. It is best if able to set overnight.
5. Enjoy
